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Beninese Amiwo with Chicken

Yields6 ServingsPrep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins

A savory tomato cornmeal dish served with braised chicken.

Beninese amiwo tomato cornmeal served with browned chicken and onions on a white plate

 2 lbs bone-in chicken thighs and drumsticks, skin removed
 2 tbsp fresh lime juice
 1 ½ tsp fine salt, divided
 1 tsp ground ginger
 ½ tsp ground black pepper
 3 tbsp neutral cooking oil, divided
 3 large yellow onions, thinly sliced
 4 cloves garlic, minced
 3 tbsp tomato paste, divided
 4 ripe tomatoes, blended or finely chopped
 1 tsp dried thyme
 1 Scotch bonnet pepper, left whole
 4 cups low-sodium chicken stock or water, divided
 2 cups fine yellow cornmeal
 1 bay leaf
Ingredients
1

Season the chicken. Rub chicken with lime juice, 1 teaspoon salt, ginger, and black pepper. Rest for 20 minutes while preparing the aromatics.

2

Brown the chicken. Heat 1 tablespoon oil in a wide heavy pot. Brown chicken in batches for 3 to 4 minutes per side, then transfer to a plate.

3

Build the sauce. Add 1 tablespoon oil and two-thirds of the onions. Cook until softened, then add garlic, 2 tablespoons tomato paste, tomatoes, thyme, bay leaf, and Scotch bonnet.

4

Braise the chicken. Return chicken to the pot, add 2 cups stock, cover, and simmer gently for 35 to 45 minutes until the chicken reaches 165°F and is tender.

5

Finish the onion sauce. Remove the chicken. Add remaining sliced onion to the sauce and simmer uncovered for 10 minutes until glossy and thick. Adjust salt and keep warm.

6

Start the Amiwo base. In a separate heavy saucepan, heat remaining oil. Fry the remaining tomato paste for 1 minute, then whisk in 2 cups stock and 1/2 teaspoon salt. Bring to a steady simmer.

7

Cook the cornmeal. Reduce heat to low. Sprinkle in cornmeal gradually while whisking. Switch to a sturdy spoon and stir for 12 to 15 minutes until smooth, thick, and pulling from the sides. Add a little hot water if too stiff.

8

Serve. Spoon or shape Amiwo onto plates. Add braised chicken and ladle over the onion-tomato sauce. Serve immediately.

Directions
Notes

Amiwo should be firm enough to hold its shape while remaining moist. Add the cornmeal gradually and stir continuously to prevent lumps. When serving, spoon or mold the Amiwo onto plates and serve with chicken and plenty of onion-tomato sauce. Nutrition values are estimates per serving and depend on chicken size and oil retained.

Nutrition Facts

6 servings

Serving size

1 chicken piece plus 1 cup Amiwo

Amount per serving
Calories560
% Daily Value *
Total Fat 22g29%

Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 115mg39%
Sodium 690mg30%
Total Carbohydrate 57g21%

Dietary Fiber 6g22%
Total Sugars 9g
Includes 0g Added Sugars0%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.